Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney
- 1 pound russet potatoes, peeled and cut into rough 1 1/2-inch chunks
- Kosher salt
- 3 tablespoons vegetable oil
- 1 medium onion, grated on the large holes of a box grater
- 3 cloves of garlic, grated on a microplane grater
- 1 tablespoon ginger, grated on a microplane grater
- 4 to 5 small green Thai bird chiles (or other green chiles, if you prefer)
- 1 small red pepper, finely diced
- 8 stems cilantro, leaves roughly chopped, tender stems finely minced and reserved separately
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 teaspoon hot paprika
- 2 small plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)
- 1 (15-ounce) can chickpeas, with their liquid
- 8 ounces curly spinach, roughly chopped
- 2 tablespoon juice from 2 limes
- 2 cups picked fresh cilantro leaves and tender stems
- 1 clove garlic
- 1 small green Thai bird chile
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 2 limes, juice from (2 tablespoon)
- Chickpeas (1 (15-ounce) can)
- Cilantro, stems (8)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1/4 teaspoon)
- Curly spinach (8 ounces)
- Garlic (4 cloves)
- Ginger (1 tablespoon)
- Onion, medium (1)
- Picked fresh cilantro, stems leaves and tender (2 cups)
- Plum tomatoes, small (2)
- Russet potatoes (1 pound)
- Thai bird chile, small green (5)
- Cooking & Baking
- Kosher salt (1)
- Paprika, hot (1 teaspoon)
- Red pepper, small (1)
- Turmeric, ground (1 teaspoon)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 8, 2012 (1 year ago).
129 people saved this recipe.
